A peanutty, caramel-y and chocolatey dip that is delicious served any time of day! This vegan, gluten free dessert dip is sweetened entirely with dates and has more fiber & protein than the candy bar it's modeled after
In a mini food processor, blend the dates, water, peanut butter, and vanilla extract until smooth. Transfer to a small bowl. No need to clean the food processor bowl before making the dip.
Prepare the dip:
Add the chickpeas, dates, peanut butter, water, vanilla and almond extract (if using) to the food processor. Blend until smooth.
Add in oats and salt. Blend until the oats are completely incorporated and dip is to your desired consistency.
Pulse in 4 tablespoons peanuts.
Make the chocolate sauce:
Meanwhile, add chocolate chips and peanut butter to a small microwaveable bowl and heat for 10-15 seconds. Stir until all chocolate chips are blended into a chocolate sauce. Make sure not to overheat.
Transfer the dip to a bowl. Swirl in caramel sauce and chocolate sauce. Sprinkle with remaining two tablespoons of peanuts.
Serve with apple or pear slices, graham crackers, or pretzels. Enjoy!
*Makes 2 1/2 cups*Make sure you soften the dates before blending. Do this by pouring very hot or boiling water over dates and let sit for at least 10 minutes. Reserve some of the water for blending the caramel and dip.
Recipe from Living Well Kitchen https://blog.memeinge.com/peanut-butter-caramel-chocolate-dip/